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ginger biscuits

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Re: ginger biscuits

Postby scullion » Thu Dec 17, 2020 5:36 pm

As I said, I had to look it up when I came across it in another recipe. I have never used it. The link (in blue word) I posted may tell you as much as you need to know.

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Re: ginger biscuits

Postby ZeroCook » Thu Dec 17, 2020 6:14 pm

Ok thanks, Scullion. Just thought that you had subsequently used it.
I have heard and read about it but never used. I believe it's used in Germany - perhaps Uschi has used it.
I'm a big salted licorice fan and some of that contains ammonia salt that gives a slight ammonia flavour whiff. :D

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Re: ginger biscuits

Postby Suelle » Thu Dec 17, 2020 6:43 pm

ZeroCook wrote:Ok thanks, Scullion. Just thought that you had subsequently used it.
I have heard and read about it but never used. I believe it's used in Germany - perhaps Uschi has used it.
I'm a big salted licorice fan and some of that contains ammonia salt that gives a slight ammonia flavour whiff. :D


Used to be called Hartshorn, because guess what? it was made from deer antlers!

https://www.cooksinfo.com/hartshorn

Chemical raising agents were around earlier than we realise.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/

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Re: ginger biscuits

Postby karadekoolaid » Thu Dec 17, 2020 8:07 pm

Let us know how your ginger bikkies turned out, Gill - my son would love them and i´ve got loads of ginger growing in the garden.

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Re: ginger biscuits

Postby ZeroCook » Thu Dec 17, 2020 10:21 pm

Suelle wrote:Used to be called Hartshorn, because guess what? it was made from deer antlers!

https://www.cooksinfo.com/hartshorn

Chemical raising agents were around earlier than we realise.


Wow. Says, it could also be obtained by distilling hair or decomposed urine. :o :shock: :geek: Who knew? That would be a bit corporeal borderline scatological for me as a cooking ingredient!

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Re: ginger biscuits

Postby Stokey Sue » Fri Dec 18, 2020 1:23 pm

Before the Haber process to synthesise ammonia from nitrogen and hydrogen was developed in the early 20th century most ammonia came ultimately from protein breakdown, directly or indirectly.
Ammonia used in industrial processes was often derived from guano- sea bird droppings

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Re: ginger biscuits

Postby Gillthepainter » Tue Dec 22, 2020 4:45 pm

Having unpacked my books this week, as I've assembled the new bookcase in the spare room, I checked out some of my own cookery books for a recipe.
I was a bit put off by the ammonia to try any fairings recipes to be honest.
Dan's Short and Sweet has a macadamia nut and ginger biscuit recipe, which is dead easy. If you google you'll probably find a source for the recipe.

Deliciously light, Tony's just eaten 6. I've made an artistic mini stack

Image

I'll try other recipes here when I make another batch.

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Re: ginger biscuits

Postby scullion » Tue Dec 22, 2020 6:58 pm

Gillthepainter wrote:I was a bit put off by the ammonia to try any fairings recipes to be honest.


hahahaha - i don't think you have to use it - or that it's still used, anywhere, over baking powder nowadays.

glad your choice of recipe hit the spot - they do look good.

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Re: ginger biscuits

Postby northleedsbhoy » Tue Dec 22, 2020 7:29 pm

As a non baker (I really should make the effort though) my go to ginger biscuit is Borders, very gingery and covered in thick dark chocolate :yum :yum

Cheers
NLB :thumbsup

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Re: ginger biscuits

Postby Amber » Wed Dec 23, 2020 1:24 am

Borders biscuits are lovely - and often on offer in Sainsburys.

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Re: ginger biscuits

Postby Gillthepainter » Wed Dec 23, 2020 9:23 am

Phew! Thank goodness for that, Scullion.
Just as I had put it on my never to try list along with insect snacks. ;)

M&S do excellent big posh ginger biscuits too. No chocolate tho.

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Re: ginger biscuits

Postby WWordsworth » Wed Dec 23, 2020 5:21 pm

Was hartshorn also a restorative for swooning ladies?

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Re: ginger biscuits

Postby ZeroCook » Wed Dec 23, 2020 5:36 pm

Those look good, Gill! I found an old DL recipe in the Grauniad but they don't look anything like yours! Perhaps a different version from the book. Did you perform tweaks?
https://www.theguardian.com/lifeandstyl ... dan-lepard
Might attempt post xmas wholemeal fairings or gingernuts but Mr0 has mentioned pumpkin cookies ....

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Re: ginger biscuits

Postby Suelle » Wed Dec 23, 2020 5:41 pm

ZeroCook wrote:Those look good, Gill! I found an old DL recipe in the Grauniad but they don't look anything like yours! Perhaps a different version from the book. Did you perform tweaks?
https://www.theguardian.com/lifeandstyl ... dan-lepard


I've made these too and they looked neither like Gill's nor Dan's. :lol:

https://mainlybaking.blogspot.com/2011/ ... inger.html
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/

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Re: ginger biscuits

Postby Gillthepainter » Wed Dec 23, 2020 7:16 pm

Ha ha ha.

The difference is perhaps down to the camera, I haven't come across my excellent camera cable yet, and am using my rubbish phone one.
I performed one tweak, Zero: the sugar. I used 40g. But otherwise I followed it exactly.
Well done finding the recipe, I only saw one blog with it

Pumpkin cookies sound intriguing, how are you making them?

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Re: ginger biscuits

Postby ZeroCook » Wed Dec 23, 2020 7:36 pm

.
Ah, that's interesting, Sue. They do look good. You're a good test kitchen! I stll use 'your' carrot cake recipe:)

And Gill, tis not your camera in the least - it's the Grauniad photo which looks pale, doughy and lumpen :lol: :lol: Sorry DL!
Wondered about if you tweaked sugar down - 40g seems so much better than 200. DL has a very very sweet tooth I find.

Pumpkin cookies are like blob versions of carrot or pumpkin cake - they're not crispy in the least and more like cheese scones or drop scones. Mr0 is mad for anything pumpkin!

.

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Re: ginger biscuits

Postby Suelle » Wed Dec 23, 2020 8:08 pm

ZeroCook wrote:.
Ah, that's interesting, Sue. They do look good. You're a good test kitchen! I stll use 'your' carrot cake recipe:)

And Gill, tis not your camera in the least - it's the Grauniad photo which looks pale, doughy and lumpen :lol: :lol: Sorry DL!
Wondered about if you tweaked sugar down - 40g seems so much better than 200. DL has a very very sweet tooth I find.



Gill is a special case, as she is so intent on avoiding sugar, but I wouldn't recommend reducing the sugar by more than around 25% in any recipe - sugar affects the texture of whatever you're baking, not just the sweetness.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/

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Re: ginger biscuits

Postby Gillthepainter » Thu Dec 24, 2020 9:54 am

It does indeed affect the texture.
I sometimes have a lot of difficulty bringing mixes together even before the bake.

40g is very low for these cookies. They're not at all sweet.

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Re: ginger biscuits

Postby Renee » Thu Dec 24, 2020 7:45 pm

KeenCook2 wrote:One of my friends made these and they were so good, I asked her for the recipe: https://www.bbc.co.uk/food/recipes/paul ... nger_72428

They're very easy and we like them a lot :yum


That is a similar recipe to the one that my mum used. They were so good!

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Re: ginger biscuits

Postby northleedsbhoy » Thu Dec 31, 2020 6:50 pm

Amber wrote:Borders biscuits are lovely - and often on offer in Sainsburys.


I went to Sainsbury’s yesterday and they were on offer at £1.00.

Cheers
NLB :thumbsup

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